MSG Free Moroccan Beef Stew with Apricots
Warm, fragrant, and deeply satisfying, this Moroccan-inspired beef stew layers bold spice with the natural sweetness of dried apricots and honey for a result that feels both exotic and comforting. Every ingredient here is whole and straightforward — beef chuck, coconut oil, bone broth, fresh aromatics, and a handful of ground spices — so there's no need to scan labels for hidden additives or flavor enhancers that can sneak into packaged seasonings and store-bought broths. The key is building flavor the old-fashioned way: a proper sear on the beef, slow-cooked onions, and a long, low simmer that coaxes every bit of richness out of the collagen-rich chuck. Ceylon cinnamon and turmeric give the broth a gorgeous golden warmth, while fresh ginger and garlic keep things bright and aromatic. Carrots and zucchini go in at just the right moments so they stay tender without turning to mush, and the unsulfured apricots melt into the sauce, adding a jammy depth that balances the savory broth beautifully. A scatter of fresh cilantro and torn mint at the end lifts the whole bowl and makes it feel restaurant-worthy. This is the kind of stew that fills your kitchen with an incredible smell and tastes even better the next day.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb beef chuck, cut into 1½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1½ tsp ground turmeric
- 1 tsp ceylon cinnamon
- ½ tsp ground ginger
- 2 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¾ cup dried apricots, halved (unsulfured, no added sugar)
- 2 medium carrots, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt. Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two or three sides until deeply browned, about 3–4 minutes per side, then transfer to a plate. Repeat with the remaining beef.
- 2
Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and golden at the edges, about 6–7 minutes.
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